I love planning and attending parties. It’s genetic; a “party gene” that has been refined and honed through generations of, for lack of a better word, “partying”. My friends, as well, are a party-loving sort and we especially enjoy trading particularly delicious recipes to rev up the party engine.
My friend Debbie has refined and perfected the “Art of Entertaining” (sounding infinitely more refined than “partying”) to a science. She recently made a marinated shrimp appetizer that was delicious. She received the recipe from another friend, Linda Cole, known for her particularly delicious appetizers. In keeping with the best recipe chains, Debbie tweaked the recipe omitting black olives and adding fresh basil. I left Debbie’s recipe alone, why tamper with perfection?
When friends ask my advise on cocktail party menus, I alway include some variation of shrimp. I do, however, recommend isolating the shrimp from the kitchen or bar area. When I entertain, these habitats are like Grand Central Station in rush hour, while the other household areas remain barren. Shrimp are guest magnets so I place them where I would like my friends to congregate, in addition to the kitchen and bar.
(Note the gold holiday ball in the right hand column of this blog. Perhaps some of my past holiday recipe blogs can be of assistance to your meal planning in the next couple of months.) Last week was spent with three lady friends in Manhattan soaking in (breathless) as many museums, plays, Halloween revelry, and….of course—food!—as we could inhale … Full recipe post »
Last night I dreamed of beets. Beet relish, specifically. On recent travels, so many dishes were accompanied by a grated beet accoutrement – antipasto platters, a side dish with venison, a topping on a burger – making the food that would have been fine without the condiment, extraordinary. I’m missing beet relish, most surely since … Full recipe post »
Hi there! I'm Peggy Lampman -
Food writer by trade, curious cook by design.
The past 30 years have witnessed a raucous race from my professional to
home kitchen - persnickety customers, petulant children and piles of dirty dishes
lie in my wake. And the dinnerFeeds - well - they
are my story. More about Peggy and this site...
Taste buds prickle; wanderlust triggered. An Argentine barbecue (asado)
enticed me to Patagonia. A friend gave me a vial of ground sumac berries--4 months later I was
waking at dawn to the "Call To Prayer" in Turkey. Porcini to Tuscany, and so on. Read more about my chronicles of
trips and favorite associated recipes. Browse my travel recipes...
Here are ideas gleaned from others that speak to me;
where I highlight projects that bring friends, neighborhoods, and communities together. For me,
complimentary food makes the project and event more fun. Browse my projects and related recipes...